Yes, you can thaw a 20 lb turkey in the refrigerator. It will take around three days depending on the refrigerator temperature and the original temperature of the frozen turkey. The turkey will keep in the fridge up to one week.
Yes, you can weigh down the turkey and you can you can also allow longer times for the turkey to defrost. Turkeys in some grocery stores (outside the Thanksgiving season) are often kept in deep freezers before they are moved out to the general freezer section, which may account for the longer defrost time.
Defrosting for longer periods in the refrigerator (overnight) is also okay as long as you cook the turkey soon after the defrosting is completed.
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Steamed rice is a perfect backdrop to many of the dishes featured in the book. Perfectly steamed rice should be hot and fragrant. The type of rice you choose will have an effect on the cooked grain's texture. Jasmine or basmati rice has long kernels that are dry and have a tendency to separate. Sticky rice, as well as short- and medium-grain varieties, are moister with a greater tendency to hold together. Saffron rice has a rich golden hue.
Measure the rice, planning on about 1 cup dried rice for 6 people. Combine the rice and 2 cups cold water in a sauce pan. Add about 1 teaspoon salt (more or less to your taste) and bring the water to a boil over high heat. (For saffron rice, add 4 or 5 crushed saffron threads.) Immediately turn the heat to low, cover the pan tightly, and cook until the rice is tender. Check the rice from time to time as it steams; you may need to add a bit more water if the pot is dry but the rice is still crunchy. White rice usually takes about 15 minutes. Brown rice can take anywhere from 35 to 45 minutes.
from: The Culinary Institute of America One Dish Meals Flavorful Single-Dish Meals from the World's Premier Culinary College From the Culinary Institute of America Lebhar-Friedman Books
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